Job Category: Hotel-KitchenJob Description:Key ResponsibilitiesCulinary Leadership & ExecutionLead all aspects of Chinese kitchen operations, ensuring authenticity, quality, and consistency.Develop and execute menus featuring traditional and modern Chinese cuisine (Cantonese, Sichuan, or specialty focus as applicable).Maintain exceptional food presentation in line with luxury dining standards.Ensure all dishes meet taste, portion, and plating specifications.Continuously refine recipes and introduce seasonal or promotional menus.Operational ManagementManage daily kitchen operations including staffing, scheduling, and workflow planning.Control food cost, wastage, and inventory to achieve budgeted targets.Conduct regular stock checks and ensure proper storage and rotation (FIFO).Coordinate with Purchasing for quality ingredients and supplier standards.Quality & ComplianceEnsure strict compliance with food safety, hygiene, and sanitation standards (HACCP & GMP principles).Maintain a clean, organized, and safe kitchen environment.Prepare for internal and external audits.Leadership & Team DevelopmentRecruit, train, and mentor kitchen team members.Build a disciplined, motivated, and high-performing brigade.Conduct regular performance reviews and skill development training.Foster teamwork and positive communication within the culinary and service teams.Guest Experience & Brand RepresentationCollaborate with Restaurant Manager to create memorable guest dining experiences.Interact with guests when required, especially VIPs and special events.Respond to guest feedback and implement improvement strategies.Support promotional activities, media events, and food festivals when required.Financial ResponsibilitiesPrepare kitchen forecasts and budgets in collaboration with the Executive Chef.Achieve targeted food cost percentages and productivity ratios.Maximize profitability through menu engineering and smart purchasing.Key CompetenciesStrong expertise in authentic Chinese culinary techniquesLeadership and team management skillsCommercial and financial awarenessCreativity and menu innovationHigh attention to detailStrong communication and collaboration skillsQualifications & ExperienceThai NationalityMinimum 5-7 years of experience in Chinese cuisine, with at least 2-3 years in a leadership role.Experience in luxury hotels or high-end Chinese restaurants preferred.Strong knowledge of Chinese ingredients, sauces, dim sum, wok techniques, and specialty dishes.Solid understanding of food safety standards (HACCP & GMP).Good communication skills in Thai and basic English.
